If you're looking for a gluten-free pumpkin muffin recipe you're going to love our pumpkin muffins with applesauce! These muffins are super moist and are packed with pumpkin and apples for a lightly sweetened muffin that's delicious any time of the day.
Keyword: gluten free pumpkin muffins, pumpkin muffins with applesauce
2cupsgluten free all purpose flourI used Bob's Red Mill
1 1/2teaspoonxanthan gum
1largeapple, peeled and diced
Preheat the oven to 400°F. Preheat the oven. Prepare the muffin tin with muffin liners or spray with nonstick cooking spray.
Whisk the dry ingredients together. In a medium sized mixing bowl, whisk together the gluten-free flour, baking powder, xanthan gum, and salt. Set aside.
Combine the wet ingredients. In a large bowl, combine the sugar, pumpkin, applesauce, eggs, and vanilla. Stir well. Add the dry ingredients to the wet ingredients and stir just until almost combined. Fold in the diced apples.
Bake the muffins. Divide the batter evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. If using muffin liners, let completely cool or the muffin will stick to the liner.
We used Bob's Red Mill all-purpose gluten-free flour for this recipe. Xanthan gum is added as an ingredient to help create the desired muffin texture. Be sure to check the ingredients of your gluten-free flour as many flours include xanthan gum. If so, omit as an ingredient in this recipe - adding extra xanthan gum will create a gummy muffin.
Chopped nuts, dairy-free chocolate chips, and dried fruit are all delicious ingredients that can be stirred into the muffin batter if desired.
These muffins can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.